Mediterranean Fish Chowder

Mediterranean Fish Chowder
Servings: 4 Prep 15 mins Cook 25 mins


  • 2 large onions, coarsely chopped
  • 1 tablespoon vegetable oil
  • 1 13 3/4 ounce can reduced-sodium chicken broth OR: 1-1/2 teaspooons chicken-flavor instant bouillon granules dissolved in 1-2/3 cups water, omitting 1/2 teaspooon salt, below
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes
  • 1 bottle (18 ounces) clam juice
  • 1 teaspoon dried leaf basil, crumbled
  • 1/2 teaspoon salt (omit if using instant bouillon granules, above)
  • 1/2 teaspoon fennel seeds
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon crushed red-pepper flakes
  • 1 cup water
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 pound cod, skin and bones removed and cut into bite-size pieces
  • 1 tablespoon fresh lemon juice
  • 8 oil-cured black olives, pitted and sliced
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Make It

1. Saute the onion in the oil in a large pot over medium-low heat until softened, about 3 minutes. Add the chicken broth, tomatoes, clam juice, basil, salt, fennel seeds, black pepper, red-pepper flakes and the 1 cup water. Bring to boiling. Lower the heat; cover and simmer for about 15 minutes.

2. Meanwhile, melt butter in small skillet. Stir in flour until smooth. Cook over low heat, stirring often, until flour is browned, for about 5 minutes. Cool slightly.

3. Stir about 1 cup of the soup into flour mixture until smooth. Stir into soup in pot. Bring to boiling, stirring constantly. Add fish, lemon juice and olives. Cook gently, uncovered, for 5 to 10 minutes or until fish is cooked through. Garnish with parsley if you wish. Makes 4 servings.